Crispy Chicken Noodle Patties

Another snack for the kiddies (and the adults too!) that includes some delicious veggies to help them get to their 5 a day. Or you could serve this for a main meal with some steamed greens on the side or even a salad if you prefer. This is a cost effective option for families that just involves throwing a few ingredients into a processor, shaping into patties, coating in sesame seeds if desired and frying. The noodles go beautifully crispy on top-good enough for party food really!
How is it loaded? Using skinless thigh fillets for protein, this dish also combines the nutritional powerhouses broccoli and mushrooms (without anyone even realising they are there). Did you know if you put your mushrooms in the sun for about an hour before consumption they absorb Vitamin D like we do and then pass it onto us? Clever trick! It also has ginger which is a fantastic anti inflammatory that adds beautiful flavour. 
Makes approx 8 depending on the size you make them.
  • 3 free range skinless chicken thigh fillets
  • 1 small head of broccoli chopped into florets
  • 4 large button mushrooms
  • 1 tsp grated ginger
  • 3 spring onions chopped roughly
  • 1 tablespoon of low sodium tamari
  • 90g of organic soba noodles broken in half so they are no more than 10cm long and cooked according to pack directions (don't overcook)
  • 1/4 cup of sesame seeds
  • 1 Tablespoon of olive or coconut oil for frying
  • Tamari to serve


  • Combine all ingredients except the noodles and sesame seeds into a high speed food processor and process until minced finely and all mixed in together.
  • Add soba noodles and mix until they are incorporated into the sticky chicken mix.
  • Shape mix into patties and then dip each side in sesame seeds.
  • Heat the oil and fry patties for approx 5 minutes each side until brown and cooked through.
  • Serve with salad, steamed greens or as a finger food with extra tamari for dipping. 

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